Low fat/low cal chicken cacciatore
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | can | (7-1/2 oz) tomatoes |
| ¾ | cup | Sliced fresh mushrooms |
| ¼ | cup | Onion, chopped |
| ¼ | cup | Green pepper, chopped |
| 3 | tablespoons | Dry red wine |
| 1 | Garlic | |
| ½ | teaspoon | Dried oregano, crushed |
| ¼ | teaspoon | Salt |
| Dash of pepper | ||
| 2 | mediums | Whole chicken breasts, |
| Skinned, boned & split | ||
| Paprika | ||
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Cold water |
| 4 | ounces | Spaghetti, cooked |
Directions
: In a medium skillet cut up the undrained tomatoes. Add mushrooms, onions, green peper, wine, garlic, oregano, salt & pepper.
Place chicken pieces on the tomato mixture in skillet. Bring to a boil; reduce heat; cover and simmer for 25 minutes. Keep warm.
: Combine constarch & cold water; stir into a skillet mixture.
Cook and stir until mixture is thickend bubly. Cook and stir 2 minutes more. Arrange chken and spagetti on platter; spoon sauce over chikcen. Submitted By CAROLE CRONAN On 12-04-94